How to tame a brisket rub

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Guest

Guest
Experimenting, I made a large batch of brisket rub with hot paprika which turned out to be too hot for most who tasted it.

Any ideas on how to tone down the heat? The other ingredients are salt, chili powder, black pepper, and garlic powder.

Thanks,
Dave C.
 
Chili powder varies a lot in heat. Perhaps you have a hot one. Try a little taste of just your chili powder on something bland to see how hot it is. If it is too hot for your taste, try substituting ground Ancho chili instead. Try the same taste test with just your hot paprika. If the ancho is milder than your hot paprika, then I would suggest ancho to replace some of the hot paprika as well, rather than mild paprika.

A little turbinado sugar in the rub will also help, but don't go overboard with sugar.
 
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